Enjoy the view

Dine at The Island Room in Cedar Key, FL the Nature Coast's Culinary Treasure

Cedar Key is a small, quaint fishing village and artist community that seems as though time has bypassed it and saved it from the commercialism found in Florida today. We invite you to savor renowned chef Peter Stefani's remarkable cuisine in an elegant setting on the Gulf of Mexico, featuring the freshest local ingredients available. We grow our own fresh herbs, salad greens and farm raised little neck clams.

Groups, Reunions, Conferences

We have the facility and experience to accommodate your group function of any size. Call Peter and he will personally design a menu for your meals that will fit your budget and tantalize your taste buds.

What the Critics Say...

• Robert Tolf, Restaurant Editor for Florida Trend magazine, "...Enthusiastic chef-proprietor Peter Stefani has created a gastronomic oasis in this one of a kind community..."

• David Carlson, Gainesville Sun restaurant critic, "...The Island Room may be the best restaurant on the long stretch between Tampa Bay and Tallahassee..."

• The Miami Herald says, "...memorable dining can be had at Peter Stefani's Island Room Restaurant in the Cedar Cove Beach and Yacht Club..."

Visit Us

Cedar Key, FL

192 E 2nd St
Cedar Key, FL 32625

(352) 543-6520

Hours

Monday: 5:00 pm - 9:00 pm
Tuesday - Wednesday: Closed
Thursday - Saturday: 5:00 pm - 9:00 pm
Sunday: 10:00 am - 2:00 pm
5:00 pm - 9:00 pm

Leave a Review

Leave a Review

My fiancé and I had a lovely dinner here last night. This is a jewel hidden amongst all the many seafood restaurants. We believe the chef is French trained and possibly of Italian descent. We started with escargot served in puff pastry with garlic butter-which paired perfectly with the Pinot noir we were sipping. Next grilled andouille sausage with course ground mustard. I had duck confit, so tender, no knife needed. Prepared in the classic French tradition with a scrumptious brown sauce. My duck was complimented with potatoes Au gratin. These are not your mother's cheesy potatoes. Each slice of potato was carefully layered with cheese with just the right amount of crispiness atop. My veggies were steamed broccoli and cauliflower garnished with collard greens. I typically stay away from steamed vegetable medleys. As they are usually bland mush. Not these, soft yet crisp, flavorful and collards cooked perfectly. This is quite a compliment as I am from South Georgia and take a tremendous amount of pride in my collards. My fiancé had braised short ribs served Ragu style with homemade fettuccine. Now the dessert: homemade hot bread pudding served with bourbon sauce, absolutely decadent with warm spices and pecans. I have never had better even in New Orleans. Do yourself a favor and try this hidden gem. You will not regret the choice, I promise!

Ghumphries

Cedar Key, FL

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